Journal of Food Science

Cover image for Vol. 81 Issue 9

Early View (Online Version of Record published before inclusion in an issue)

Edited By: E. Allen Foegeding

Impact Factor: 1.649

ISI Journal Citation Reports © Ranking: 2015: 49/124 (Food Science & Technology)

Online ISSN: 1750-3841

Associated Title(s): Comprehensive Reviews in Food Science and Food Safety, Journal of Food Science Education

VIEW

  1. 1 - 44
  1. C: FOOD CHEMISTRY

    1. In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification

      Tina A.J. Verrijssen, Stefanie Christiaens, Sarah H.E. Verkempinck, Jeroen Boeve, Tara Grauwet, Ann M. Van Loey, Laura Salvia-Trujillo and Marc E. Hendrickx

      Version of Record online: 28 SEP 2016 | DOI: 10.1111/1750-3841.13408

    2. Effects of Extraction and Purification Methods on Degradation Kinetics and Stability of Lycopene from Watermelon under Storage Conditions

      Abu Saeid, Jong Bang Eun, Md. Shafiul Azam Sagor, Atikur Rahman, Mst. Sorifa Akter and Maruf Ahmed

      Version of Record online: 28 SEP 2016 | DOI: 10.1111/1750-3841.13504

    3. Ultrasound Pretreatment as an Useful Tool to Enhance Egg White Protein Hydrolysis: Kinetics, Reaction Model, and Thermodinamics

      Jelena R. Jovanović, Andrea B. Stefanović, Nataša Ž. Šekuljica, Sonja M. Jakovetić Tanasković, Marina B. Dojčinović, Branko M. Bugarski and Zorica D. Knežević-Jugović

      Version of Record online: 28 SEP 2016 | DOI: 10.1111/1750-3841.13503

  2. M: FOOD MICROBIOLOGY AND SAFETY

    1. Survival of Probiotics in Hypromellose Capsules with Rice or Potato Maltodextrin Excipient

      Jinru Chen, Allison Bechman, Yaa Asantewaa Kafui Klu and Robert D. Phillips

      Version of Record online: 28 SEP 2016 | DOI: 10.1111/1750-3841.13505

    2. Modeling the Transfer of Salmonella Enteritidis during Slicing of Ready-to-Eat Turkey Products Treated with Thyme Essential Oil

      Arícia M. M. Possas, Guiomar D. Posada-Izquierdo, Fernando Pérez-Rodríguez and Rosa M. García-Gimeno

      Version of Record online: 28 SEP 2016 | DOI: 10.1111/1750-3841.13506

  3. E: FOOD ENGINEERING AND MATERIALS SCIENCE

    1. Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran

      Emily F. Fleischman, Ryan J. Kowalski, Craig F. Morris, Thuy Nguyen, Chongjun Li, Girish Ganjyal and Carolyn F. Ross

      Version of Record online: 28 SEP 2016 | DOI: 10.1111/1750-3841.13511

  4. H: HEALTH, NUTRITION, AND FOOD

    1. Angiotensin-I-Converting Enzyme Inhibitory Activities and In Vivo Antihypertensive Effects of Sardine Protein Hydrolysate

      Jiacheng Huang, Qianyue Liu, Bin Xue, Long Chen, Yong Wang, Shiyi Ou and Xichun Peng

      Version of Record online: 28 SEP 2016 | DOI: 10.1111/1750-3841.13508

  5. E: FOOD ENGINEERING AND MATERIALS SCIENCE

    1. Application of Freezing and Thawing in Apple (Malus domestica) Juice Extraction

      Rafał Nadulski, Zbigniew Kobus, Kamil Wilczyński, Kazimierz Zawiślak, Józef Grochowicz and Tomasz Guz

      Version of Record online: 28 SEP 2016 | DOI: 10.1111/1750-3841.13514

  6. S: SENSORY AND FOOD QUALITY

    1. Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception

      Mara V. Galmarini, Anne-Laure Loiseau, Michel Visalli and Pascal Schlich

      Version of Record online: 26 SEP 2016 | DOI: 10.1111/1750-3841.13500

  7. C: FOOD CHEMISTRY

    1. Designing a Clean Label Sponge Cake with Reduced Fat Content

      Cristina Eslava-Zomeño, Amparo Quiles and Isabel Hernando

      Version of Record online: 26 SEP 2016 | DOI: 10.1111/1750-3841.13446

  8. S: SENSORY AND FOOD QUALITY

    1. Opinion of Spanish Consumers on Hydrosustainable Pistachios

      Luis Noguera-Artiaga, Leontina Lipan, L. Vázquez-Araújo, Xavi Barber, David Pérez-López and Ángel A. Carbonell-Barrachina

      Version of Record online: 21 SEP 2016 | DOI: 10.1111/1750-3841.13501

  9. E: FOOD ENGINEERING AND MATERIALS SCIENCE

    1. Challenges in Radiofrequency Pasteurization of Shell Eggs: Coagulation Rings

      Soon Kiat Lau, Harshavardhan Thippareddi, David Jones, Mehrdad Negahban and Jeyamkondan Subbiah

      Version of Record online: 20 SEP 2016 | DOI: 10.1111/1750-3841.13440

  10. C: FOOD CHEMISTRY

    1. Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake

      Lilia Belghith-Fendri, Fatma Chaari, Fatma Kallel, Soumaya Zouari-Ellouzi, Raoudha Ghorbel, Souhail Besbes, Semia Ellouz-Chaabouni and Dhouha Ghribi-Aydi

      Version of Record online: 20 SEP 2016 | DOI: 10.1111/1750-3841.13448

  11. E: FOOD ENGINEERING AND MATERIALS SCIENCE

    1. Improving the Sun Drying of Apricots (Prunus armeniaca) with Photo-Selective Dryer Cabinet Materials

      Rebecca R. Milczarek, Roberto Avena-Mascareno, Jérôme Alonzo and Mélissa I. Fichot

      Version of Record online: 20 SEP 2016 | DOI: 10.1111/1750-3841.13444

  12. C: FOOD CHEMISTRY

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  13. H: HEALTH, NUTRITION, AND FOOD

    1. Anti-inflammatory Potential of Quercetin-3-O-β-D-(“2”-galloyl)-glucopyranoside and Quercetin Isolated from Diospyros kaki calyx via Suppression of MAP Signaling Molecules in LPS-induced RAW 264.7 Macrophages

      Yong-Hun Cho, Na-Hyung Kim, Imran Khan, Jae Myo Yu, Hyun Gug Jung, Han Hyuk Kim, Jae Yoon Jang, Hyeon Jeong Kim, Dong-in Kim, Jae-Hoon Kwak, Sun Chul Kang and Bong Jeun An

      Version of Record online: 20 SEP 2016 | DOI: 10.1111/1750-3841.13497

  14. E: FOOD ENGINEERING AND MATERIALS SCIENCE

  15. H: HEALTH, NUTRITION, AND FOOD

    1. Satiety Effects of Lentils in a Calorie Matched Fruit Smoothie

      Jennifer Erickson and Joanne Slavin

      Version of Record online: 20 SEP 2016 | DOI: 10.1111/1750-3841.13499

  16. E: FOOD ENGINEERING AND MATERIALS SCIENCE

  17. N: NANOSCALE FOOD SCIENCE

    1. Effects of Desolvating Agent Types, Ratios, and Temperature on Size and Nanostructure of Nanoparticles from α-Lactalbumin and Ovalbumin

      Abdunnaser M. Etorki, Menglu Gao, Rohollah Sadeghi, Luis F. Maldonado-Mejia and Jozef L. Kokini

      Version of Record online: 16 SEP 2016 | DOI: 10.1111/1750-3841.13447

  18. C: FOOD CHEMISTRY

    1. Characterization and Analysis of Protein Structures in Oat Bran

      Xuelian Jing, Chen Yang and Liping Zhang

      Version of Record online: 16 SEP 2016 | DOI: 10.1111/1750-3841.13445

  19. E: FOOD ENGINEERING AND MATERIALS SCIENCE

    1. Release Kinetics of Nisin from Chitosan–Alginate Complex Films

      Vaishnavi Chandrasekar, John N. Coupland and Ramaswamy C. Anantheswaran

      Version of Record online: 16 SEP 2016 | DOI: 10.1111/1750-3841.13443

  20. C: FOOD CHEMISTRY

    1. Layer-by-Layer Thin Film of Iron Phthalocyanine as a Simple and Fast Sensor for Polyphenol Determination in Tea Samples

      Mateus Dassie Maximino, Cibely Silva Martin, Fernando Vieira Paulovich and Priscila Alessio

      Version of Record online: 16 SEP 2016 | DOI: 10.1111/1750-3841.13394

  21. E: FOOD ENGINEERING AND MATERIALS SCIENCE

  22. C: FOOD CHEMISTRY

  23. E: FOOD ENGINEERING AND MATERIALS SCIENCE

    1. Suppression of Psyllium Husk Suspension Viscosity by Addition of Water Soluble Polysaccharides

      Madhuvanti S. Kale, Madhav P. Yadav and Kyle A. Hanah

      Version of Record online: 16 SEP 2016 | DOI: 10.1111/1750-3841.13438

  24. C: FOOD CHEMISTRY

    1. Nontargeted, Rapid Screening of Extra Virgin Olive Oil Products for Authenticity Using Near-Infrared Spectroscopy in Combination with Conformity Index and Multivariate Statistical Analyses

      Sanjeewa R. Karunathilaka, Ali-Reza Fardin Kia, Cynthia Srigley, Jin Kyu Chung and Magdi M. Mossoba

      Version of Record online: 14 SEP 2016 | DOI: 10.1111/1750-3841.13432

  25. M: FOOD MICROBIOLOGY AND SAFETY

    1. Prevalence, Distribution, and Diversity of Salmonella spp. in Meat Samples Collected from Italian Slaughterhouses

      Federica Carraturo, Giuseppe Gargiulo, Antonella Giorgio, Francesco Aliberti and Marco Guida

      Version of Record online: 14 SEP 2016 | DOI: 10.1111/1750-3841.13430

  26. C: FOOD CHEMISTRY

    1. Oxidation Stability of O/W Emulsion Prepared with Linolenic Acid Enriched Diacylglycerol

      Jung-Ah Shin, Mi-Young Lee and Ki-Teak Lee

      Version of Record online: 14 SEP 2016 | DOI: 10.1111/1750-3841.13421

    2. Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models

      Zhili Liang, Lin Li, Haiping Qi, Zhenbo Xu, Xia Zhang and Bing Li

      Version of Record online: 14 SEP 2016 | DOI: 10.1111/1750-3841.13428

    3. Lycopene: Heterogeneous Catalytic E/Z Isomerization and In Vitro Bioaccessibility Assessment Using a Diffusion Model

      Qingrui Sun, Cheng Yang, Jing Li, Husnain Raza and Lianfu Zhang

      Version of Record online: 7 SEP 2016 | DOI: 10.1111/1750-3841.13419

  27. R: CONCISE REVIEWS IN FOOD SCIENCE

  28. H: HEALTH, NUTRITION, AND FOOD

    1. Identification of the Major Components of Buddleja officinalis Extract and Their Metabolites in Rat Urine by UHPLC-LTQ-Orbitrap

      Mohan Sun, Zhiqiang Luo, Yang Liu, Ruirui Yang, Lina Lu, Guohua Yu, Xiaoyun Ma, Aoxue Liu, Yafang Guo and Haiyu Zhao

      Version of Record online: 7 SEP 2016 | DOI: 10.1111/1750-3841.13435

  29. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

  30. M: FOOD MICROBIOLOGY AND SAFETY

    1. Quorum Quenching and Microbial Control through Phenolic Extract of Eugenia Uniflora Fruits

      Adeline Conceição Rodrigues, Flávia Guimarães Zola, Brígida D' Ávila Oliveira, Nayara Thais Barbosa Sacramento, Elis Regina da Silva, Michele Corrêa Bertoldi, Jason Guy Taylor and Uelinton Manoel Pinto

      Version of Record online: 7 SEP 2016 | DOI: 10.1111/1750-3841.13431

  31. C: FOOD CHEMISTRY

  32. R: CONCISE REVIEWS IN FOOD SCIENCE

    1. Current Knowledge about Oxysterols: A Review

      Magdalena Brzeska, Krystyna Szymczyk and Arkadiusz Szterk

      Version of Record online: 25 AUG 2016 | DOI: 10.1111/1750-3841.13423

  33. E: FOOD ENGINEERING AND MATERIALS SCIENCE

  34. C: FOOD CHEMISTRY

    1. Chemical and Cellular Antioxidant Activities of Chicken Breast Muscle Subjected to Various Thermal Treatments Followed by Simulated Gastrointestinal Digestion

      Papungkorn Sangsawad, Ratana Kiatsongchai, Benjamart Chitsomboon and Jirawat Yongsawatdigul

      Version of Record online: 25 AUG 2016 | DOI: 10.1111/1750-3841.13418

  35. S: SENSORY AND FOOD QUALITY

  36. C: FOOD CHEMISTRY

    1. Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality

      Wiesław Przybylski, Damian Kaczor, Elżbieta Żelechowska, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Kinga Boruszewska and Urszula Jankiewicz

      Version of Record online: 17 AUG 2016 | DOI: 10.1111/1750-3841.13424

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  1. 1 - 44

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